Vegan Pumpkin Flan😋

Vegan Pumpkin Flan

Ingredients:

For the flan:

For the caramel:

Instructions:

Prepare the Pumpkin:
- Peel the pumpkin, chop it, and either cook it in a saucepan with water until tender or roast it in the oven at 200°C until soft.
Blend the Flan Mixture:
- In a blender, combine the almond milk and maple syrup.
- Once the pumpkin is ready, add it to the blender (peeled and chopped if roasted) and blend until smooth.
Cook the Flan Mixture:
- Pour about 2 fingers high of the blended mixture into a saucepan over medium heat.
- Once it starts to boil, remove from heat and add the cornstarch spoonful by spoonful, stirring constantly to dissolve it.
- Return the saucepan to low heat and gradually add the remaining mixture, stirring continuously until the mixture thickens to a creamy consistency.
- Before the mixture thickens completely, add the lemon zest, stir for 1 minute, then remove from heat.
Prepare the Caramel:
- In a small frying pan or saucepan, heat the maple syrup, water, and lemon juice over low heat.
- Let it cook until the mixture turns golden brown, but not too dark.
Assemble the Flan:
- Pour the caramel into a large container or several small ones for single servings, spreading it evenly across the bottom.
- Carefully pour the cooked flan mixture over the caramel in the containers.
Chill and Serve:
- Allow the flan to cool in the refrigerator for at least 1 hour.
- It’s advisable to cover the containers to prevent the top of the dessert from drying out.

Nutritional Information (per serving, assuming 6 servings):

Nutritional values are approximate and may vary depending on specific ingredients used.

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